Key Laboratory of Landscape Plants with Fujian and Taiwan Characteristics of Fujian Universities, Fungus Industry Engineering Technology Center, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, P.R. China.
J Food Sci. 2024 Nov;89(11):6796-6817. doi: 10.1111/1750-3841.17322. Epub 2024 Oct 3.
Edible mushrooms are rich in nutrients and bioactive compounds, but their browning affects their quality and commercial value. This article reviews various methods to inhibit polyphenol oxidase (PPO)-induced browning in mushrooms. Physical methods such as heat treatment, low temperatures, irradiation, and ultrasound effectively reduce PPO activity but may affect mushroom texture and flavor. Chemical inhibitors, including synthetic chemicals and natural plant extracts, provide effective PPO inhibition but require careful monitoring of their content. Biological methods, including gene editing and microbial fermentation, show promise in targeting PPO genes and enhancing antioxidant production. Combining these methods offers a comprehensive strategy for preserving mushroom quality, extending shelf life, and maintaining nutritional value. PRACTICAL APPLICATION: These approaches can be applied in the food industry to improve post-harvest mushroom preservation, enhance product quality, and reduce waste, benefiting both producers and consumers. Further research and innovation are needed to optimize the practical application of these methods in large-scale processing and storage conditions.
食用蘑菇富含营养成分和生物活性化合物，但褐变会影响其质量和商业价值。本文综述了抑制蘑菇中多酚氧化酶（PPO）诱导褐变的各种方法。物理方法如热处理、低温、辐照和超声可有效降低 PPO 活性，但可能影响蘑菇的质地和风味。化学抑制剂，包括合成化学品和天然植物提取物，可有效抑制 PPO，但需要仔细监测其含量。生物方法，包括基因编辑和微生物发酵，在靶向 PPO 基因和增强抗氧化剂生产方面显示出潜力。结合这些方法可提供一种全面的策略，以保持蘑菇的质量，延长保质期，并维持其营养价值。实际应用：这些方法可应用于食品工业，以改善蘑菇的采后保鲜，提高产品质量，减少浪费，使生产者和消费者都受益。需要进一步的研究和创新，以优化这些方法在大规模加工和储存条件下的实际应用。
